Year: 2023
Type: article
Abstract: In this study, grass pea and orange peel flour were used to improve the quality and nutritional value of sorghum flour. Sorghum and grass peas were cleaned, washed, soaked, dried, milled, sieved, and blended with sieved orange peel flour in three different proportions. The chemical characteristics of the individual, and blend flours, in terms of proximate composition, mineral content, functional property, antinutrient composition, pasting property, functional groups, and antioxidant capacity were determined. The study was based on a blend ratio of (B1 = (80:15:5), B2 = (65:25:10), and B3 = (50:35:15)). The data were subjected to analysis of variance using Minitab statistical software. The results showed that the blend ratio had a significant (p < 0.05) effect on the characteristics of the blended flour.
Source: Cogent Food & Agriculture
Author: Elias Ture
Institution: Dilla University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
Funder: Dilla University
OpenAlex ID: W4387907247